JP7168971B2 - Shaped food and its manufacturing method - Google Patents

Description

FIELD OF THE INVENTION The present invention relates to shaped food products and methods for their production.

Adzuki beans are processed into honey-pickled beans, bean paste, and the like, and are used as ingredients for confectionery, red rice, and the like. In either case, the adzuki beans are soaked in water after being washed and then boiled. The broth after boiling has an unpleasant odor, a harsh taste, a green bean odor, etc., so it is discarded in order to remove the organic matter (darkness) that impairs the flavor of the adzuki beans. This work is called ``Shibu-kiri'' and greatly affects the quality of the final product.

In recent years, polyphenols contained in adzuki bean skin have been found to have antitumor and anti-allergic functions, and the usefulness of adzuki beans as a physiologically functional material has attracted attention (for example, Patent Document 1). In addition, it has been reported that epicatechin suppresses the expression and proliferation of cancer cells and suppresses cancer metastasis depending on the degree of polymerization of epicatechin. Since these components are the main components that impair the flavor of adzuki beans, they are conventionally removed as described above.

In order to obtain an adzuki bean puffed food that promotes the whole use of adzuki beans and enables the intake of active ingredients, and at the same time achieves both the flavor of adzuki beans and a good texture, adzuki bean powder and a starch swelling agent are used as main ingredients, and ext. Heat kneading with a Ruder has been proposed (for example, Patent Document 2). In Patent Literature 2, puffed red bean food is produced by puffing when extruded from a die of an extruder.

By the way, proanthocyanidins, which are one type of polyphenols, are used as health food materials because they have various physiological activities in addition to strong antioxidant effects. This proanthocyanidin can be obtained by extracting plants such as grape seeds. In order to reduce the strong astringent taste peculiar to proanthocyanidins, it has been proposed to add powdered agar or nonglutinous rice to the extract (for example, Patent Document 3).

Japanese Patent No. 6023398 JP 2016-154452 A Japanese Patent Application Laid-Open No. 2001-46037

By removing the astringency of adzuki beans, it is possible to remove components (n-hexanal, 3-methylbutanol, 3-hexene-1-ol, etc.) that cause unpleasant odors, harsh tastes, green bean odors, and the like. However, the removal of astringency makes it easier for the pleasant aromas inherent in adzuki beans (benzaldehyde, benzyl alcohol, furfural, ethyl furyl ketone, maltol, etc.) to flow out.

In Patent Literature 1, an azuki bean broth extract is used as an anti-allergic agent, so the stuffy odor and harshness of the broth are collected in a more concentrated manner. In Patent Document 2, adzuki bean powder pulverized to an average particle size of 100 μm or less is used in consideration of expansion of the main component and texture of the food. Since the adzuki bean skin tissue is destroyed in advance by crushing, it is in a state where it is easy to have a harsh taste.

Patent Document 3 specifically describes adding powdered agar to an aqueous solution of grape seed extract to reduce astringency. Since a large amount of water is present, it is speculated that polyphenols are strongly bound to agar through water. Ingredients firmly bound to the agar are masked without easily flowing out into the water. The strong bond may mask the astringency of the grape seeds as well as other desirable tastes and aromas.

SUMMARY OF THE INVENTION An object of the present invention is to provide a molded food having a good aroma inherent in adzuki beans and reduced astringency, and a method for producing the same.

The molded food according to the present invention is characterized by containing adzuki beans heated together with agar and having a degree of gelatinization of 60% or more.

A method for producing a molded food according to the present invention is characterized by including a step of heating a wet composition containing adzuki bean powder and agar without removing astringency.

Effect of the Invention According to the present invention, it is possible to provide a molded food having a good aroma inherent in adzuki beans and reduced astringency, and a method for producing the same.

Components such as benzaldehyde, benzyl alcohol, furfural, ethyl furyl ketone, and maltol contained in adzuki beans are easily washed out by removing astringency. As a result of intensive studies, the present inventors have found that it is possible to prevent these components from flowing out of adzuki beans and to mask the taste of components such as n-hexanal, 3-methylbutanol, and 3-hexene-1-ol. did.

The shaped food product of the present invention comprises adzuki bean powder heated with agar. The water content in the shaped food is 20% by mass or less. Foods that have a shape and can be eaten as they are are preferable. Specific examples include cookies, snacks, rice crackers, biscuits, crackers and sheet foods. The shaped food of the present invention is produced by a method comprising heating a moist composition containing adzuki bean powder and agar, and astringency of the adzuki bean is not removed.

Moisture content in molded foods can be measured by common methods. The moisture content can be obtained by drying the molded food in a constant temperature dryer and determining the weight reduction. Specifically, 5 g of the molded food is dried in a constant temperature dryer at 105° C. for 6 hours, and the moisture value is calculated from the decrease in mass.

Since adzuki beans are gelatinized by heating, the degree of gelatinization of the shaped food of the present invention is 60% or more. In the present invention, adzuki beans are pulverized to an average particle size of about 20 to 500 μm and then heated as a wet composition containing agar. The inventors of the present invention have found that by pregelatinizing adzuki beans in this way, the astringent taste is reduced and a molded food having the good aroma inherent to adzuki beans can be obtained.

The wet composition can be prepared by mixing predetermined components, molded, and then heated in a baking oven, fryer, or the like. The adzuki bean is gelatinized by heating, and the water content is reduced to obtain the shaped food of the present invention. Alternatively, predetermined components may be blended and heated while being kneaded using an extruder, a drum dryer, or the like. The molded food of the present invention is produced by drying after molding.

A heating method can be selected depending on the type of molded food, but heating while kneading (heat kneading) is preferable. It is possible to further accelerate the reaction between components such as polyphenols and benzaldehyde in adzuki beans and agar. The heating temperature is not particularly limited as long as it is a temperature at which adzuki bean is gelatinized.
The heating time may be appropriately set according to the type of molded product, the heating method, and the like. When the ingredients are mixed and then heated to produce cookies, rice crackers, biscuits, crackers, etc., the time can be, for example, about 3 to 15 minutes. On the other hand, when the ingredients are heated and kneaded to produce a snack or the like, the time can be, for example, about 10 seconds to 10 minutes.

The shaped food of the present invention is produced by drying at the same time as or after gelatinization. It is presumed that by drying, the bond between agar and polyphenol becomes stronger than before drying, making bitterness and offensive odors less perceptible.

Since the molded food of the present invention is masked with n-hexanal, 3-methylbutanol, 3-hexene-1-ol, etc. as a taste, astringency and harshness can be reduced. Moreover, since benzaldehyde, benzyl alcohol, furfural, ethyl furyl ketone, maltol, and the like are not discharged, the original good aroma of adzuki beans stands out. It is presumed that heating together with agar promotes capture of polyphenols and exhibits an excellent masking effect. The fact that agar does not have the effect of enveloping fragrance is also one of the reasons for its pleasant fragrance.

Unlike the above, the molded foods obtained by heating adzuki beans alone to gelatinize them and pulverizing them, or pulverizing them and then pulverizing them and then blending them with agar developed a harsh and undesirable taste. From this, it is necessary to heat adzuki beans together with agar to gelatinize them in order to express the pleasant taste of adzuki beans without expressing the unfavorable tastes of adzuki beans (astringent taste, harsh taste). all right. Such findings were first discovered by the present inventors.

The wet composition, which is the raw material for the shaped food of the present invention, contains water as well as red bean powder and agar. The content of adzuki bean powder in the moist composition can be selected to be 20% by mass or more in the final shaped food. Since the molded food of the present invention can be blended with optional ingredients as needed, the upper limit of the adzuki bean powder content is not particularly defined. Depending on the case, there may be molded foods containing as little water as possible.

A preferred blending amount of red bean powder in the shaped food is selected according to the type of food. For example, in the case of cookies and biscuits, the content of adzuki bean powder is preferably about 20 to 50% by mass, and in the case of snacks, it is preferably about 20 to 60% by mass, but is not particularly limited. not something.

The adzuki bean powder can be prepared by pulverizing unwashed adzuki beans using, for example, a pneumatic pulverizer or a hammer type pulverizer. The average particle size of adzuki bean powder is preferably about 20 to 500 μm. The term "average particle size" as used herein means an average size determined by a particle size distribution meter. Although the maximum particle size of the adzuki bean powder is not particularly specified, it is preferably 300 μm or less. By using adzuki bean powder whose average particle size and maximum particle size satisfy predetermined conditions, a desired molded food can be obtained.

The content of agar in the moist composition can be selected to be about 0.05-10% by weight in the final shaped food. The content of agar in the molded food is preferably 0.2 to 10% by mass, more preferably 2 to 5% by mass.

The moisture content in the wet composition is preferably 5-60% by mass, more preferably 10-40% by mass. Moisture is not limited to water itself, but may be contained in ingredients to be blended. Examples of ingredients containing water include adzuki bean and agar.

The wetting composition preferably contains insoluble cellulose. Insoluble cellulose is water absorbent and resistant to thermal decomposition. Insoluble cellulose in a wet composition absorbs more water than other ingredients, resulting in biased water retention in the composition. When heated, the insoluble cellulose is less likely to decompose, releasing water and making the bond between the agar and the polyphenols stronger. As a result, it becomes difficult to feel bitterness.

By containing insoluble cellulose, it is possible to obtain a molded food with an improved taste and a more attractive adzuki bean taste. Shaped foods containing insoluble cellulose do not become too hard and have a pleasant crispness. The content of insoluble cellulose is preferably 0.05 to 10% by mass, more preferably 0.2 to 10% by mass, and particularly preferably 2 to 5% by mass.

The wetting composition may contain sugar. Sugar is not particularly limited as long as it is generally used in foods, and examples thereof include sucrose, maltose, oligosaccharide, trehalose, glucose, fructose, sorbitol, and oligosaccharide. Among them, brown sugar, wasanbon sugar, brown sugar, and blackstrap molasses are preferred. Brown sugar, wasanbon sugar, soft brown sugar, and blackstrap molasses have a low degree of refinement and thus have a unique richness and taste, and contribute to improving the taste of molded foods and masking unpleasant tastes. Such sugars may be used alone or in combination of two or more. The sugar content is not particularly limited as long as the original taste of the adzuki beans is not masked. Furthermore, these sugars promote the masking effect through the Maillard reaction.

The wetting composition can further contain cyclic oligosaccharides such as alpha cyclodextrin, beta cyclodextrin, gamma cyclodextrin, cluster dextrin. Cyclic oligosaccharides may be used alone or in combination of two or more. Cyclic oligosaccharides also promote masking effects.

Polysaccharides, functional ingredients, food additives, enhancers, and the like may be added to the wet composition as long as the effects of the present invention are not impaired. Polysaccharides are not particularly limited, and any polysaccharides used in foods can be used. Examples include gum arabic, guar gum, tara gum, locust bean gum, tamarind gum, pectin, alginic acid and its salts, carrageenan, furcelleran, gellan gum, native gellan gum, psyllium seed gum, xanthan gum, pullulan, and soybean polysaccharides. Furthermore, wheat flour, starch, etc. may be added as necessary for molding.

The shaped food products of the present invention have the moisture content reduced from the moist composition described above. Therefore, the content of adzuki bean powder in the molded food of the present invention is 20% by mass or more. In general, a molded food containing 20% by mass or more of adzuki bean powder has a pronounced astringent taste and unpleasant odor of adzuki beans. On the other hand, the molded food of the present invention is produced through gelatinization and drying as described above, so that the astringent taste and unpleasant odor are reduced.

EXAMPLES Examples of the present invention will be specifically described below, but these are not intended to limit the present invention.

Materials used for manufacturing molded foods are as follows.
Agar 1: Ina Agar S-7 (manufactured by Ina Food Industry Co., Ltd.)
Agar 2: Ina Agar ZR (manufactured by Ina Food Industry Co., Ltd.)
Agar 3: Ultra agar UX-30 (manufactured by Ina Food Industry Co., Ltd.)
Agar 4: Ina Agar UP-37 (manufactured by Ina Food Industry Co., Ltd.)
Agar 5: Ina Agar Yamato (manufactured by Ina Food Industry Co., Ltd.)
Insoluble cellulose 1: Avicel FD101 (manufactured by Asahi Kasei Corporation)
Insoluble cellulose 2: Apple fiber (manufactured by Sansho Co., Ltd.)
Insoluble cellulose 3: soybean fiber (manufactured by Misuzu Corporation)
Insoluble cellulose 4: oat fiber (manufactured by Sansho Co., Ltd.)
Adzuki bean powder A: Unwashed adzuki beans were pulverized with a pulverizer (air flow type) (average particle size 106 μm)
Adzuki bean powder B: Unwashed adzuki beans were pulverized with a hammer type pulverizer (average particle size 150 μm)
Brown sugar: Made by Iseki
Wasanbon sugar: Made by Iseki
Brown sugar: Made by Dainippon Meiji Sugar Co., Ltd.
White sugar: manufactured by Mitsui Sugar Co., Ltd.
α-Cyclodextrin: manufactured by CycloChem
β-Cyclodextrin: manufactured by CycloChem
Cyclodextrin: manufactured by CycloChem
Cluster dextrin: manufactured by Glico
Gum arabic: Gum arabic A (manufactured by Ina Food Industry Co., Ltd.)
Unless otherwise specified, percentages are percentages by weight.

A sensory test is performed to evaluate the flavor, astringency, and texture of the molded food when eaten. A sensory test was conducted by 10 panelists by the following method. Judgment is made based on the most frequent evaluation among 10 panelists.
(scent)
AA: A particularly good aroma of adzuki beans is felt immediately after eating, which is better than A.
A: A good smell of adzuki beans is felt immediately after eating.
B: Inferior to A, but good scent is felt.
C: Inferior to B, it becomes difficult to perceive a good scent, and conversely, an unpleasant scent is perceivable.
D: Inferior to C, giving off an unpleasant odor.
(astringency)
AA: No astringent taste is felt even when eaten.
Even if it stays in the mouth for a long time, it does not have an astringent taste and is better than A.
A: No astringent taste is felt even when eaten.
B: Slightly astringent taste compared to A.
C: Perceives an astringent taste.
D: Feels more astringent than C.
(texture)
AA: Crispy and more delicious than A.
A: Crispy and delicious.
B: Inferior to A, but a crispy feeling is felt.
C: Feels a little hard D: Feels hard.

The degree of gelatinization of a molded food can be determined according to the method described below.
Molded foods shall be pulverized and used as samples for analysis. About 0.6 g of analytical sample is placed in a 100 ml volumetric flask and water is added to make up to volume. 10 ml portions of the prepared suspension are divided into four flasks and placed in a constant temperature water bath at 37°C. 2 ml of a 2 mol/L sodium hydroxide aqueous solution is added to the two flasks to gelatinize the adzuki beans.

After 30 minutes, 3 ml of a 2 mol/L acetic acid aqueous solution is added, and 2 ml of the enzyme solution is added to one of the flasks and reacted for 2 hours. Sample solution C is obtained by pregelatinizing adzuki beans and enzymatically decomposing them. Sample solution D is the one that is only gelatinized and not enzymatically degraded. Test solution C and test solution D are neutralized by adding 1 ml of 2 mol/L sodium hydroxide solution. 2 ml of the enzyme solution is added to one of the flasks containing only the suspension of the analytical sample and reacted for 2 hours for enzymatic decomposition. Let this be test solution A. A liquid that is not enzymatically decomposed only by the suspension of the analysis sample is referred to as test liquid B.

For the test solutions A, B, C, and D, the reducing sugar content is titrated by the Harness method to obtain the consumption amounts V _A , V _B , V _C , and V _D of the 0.01 mol/L sodium thiosulfate solution. Using the obtained consumption amount, the degree of gelatinization of the product can be determined by the following formula.
Degree of alpha (%) = (V _A - V _B ) / (V _C - V _D ) x 100
Here, V _A , V _B , V _C and V _D are respectively as follows.
V _A : Sodium thiosulfate solution consumption of test solution A (mL)
V _B : Sodium thiosulfate solution consumption of test solution B (mL)
V _C : Sodium thiosulfate solution consumption of test solution C (mL)
V _D : Sodium thiosulfate solution consumption of test solution D (mL)

<Examples 1 and 2, Comparative Examples 1 and 2>
As a shaped food, red bean cookies are produced. Wet compositions were prepared using the ingredients shown in Table 1 below. Salt and brown sugar were added to unsalted butter and mixed, and then egg yolk was added and further mixed. Adzuki bean powder A and soft flour were added to this and mixed, and fresh cream was finally added. When using agar and/or insoluble cellulose, they were mixed together with adzuki bean powder A and cake flour. The resulting wet composition is a red bean cookie dough.

The dough was molded into a predetermined shape and baked in an oven at 170° C. for 15 minutes to produce adzuki bean cookies. The water content in the adzuki bean cookie was about 3% by mass. The water content was measured by the method described above. A sensory test was performed on each adzuki bean cookie to examine the aroma, astringency and texture. The results are summarized in Table 2 below together with the degree of alpha conversion.

Since the cookies were baked at 170° C. for 15 minutes, the degree of gelatinization of the obtained adzuki bean cookies was 98%. The example adzuki bean cookies contain adzuki bean powder that has been heated with agar. The adzuki bean cookies of these Examples had a good adzuki bean aroma and reduced astringency. When insoluble cellulose was further included (Example 2), the texture was also good.

The molded foods of Examples were analyzed for astringent taste and unpleasant odor, and compared with conventional products.
<Analysis of astringency>
An eluate was prepared from the powder of the molded food of the example. First, 5 g of adzuki bean cookies of Example 2 were pulverized in a mortar and sieved to obtain a sample powder having an average particle size equivalent to that of untreated adzuki bean powder (adzuki bean powder A).
(Eluate sample 1)
The sample powder was immersed in 95 g of distilled water and immediately filtered after 15 seconds to obtain an eluate sample 1.
(Eluate samples 2 and 3)
Eluate samples 2 and 3 were obtained in the same manner as described above, except that the immersion time was changed to 30 seconds and 60 seconds.
(Eluate samples 4 to 6)
Red bean powder A in the same amount as the red bean powder A contained in the sample powder was used instead of the sample powder and immersed in distilled water. Eluate samples 4 to 6 were obtained in the same manner as eluate samples 1 to 3, except that this point was changed.

(Method for measuring astringency level)
Using the amount of phenols as an index, the level of astringency in each eluate sample was compared. The amount of phenols was measured by the Folin-Ciocalteu method. To 90 μL of eluate sample, 450 μL of 50% Folin-Ciocalteu solution was added and stirred. After allowing this to stand for 3 minutes, 450 μL of an aqueous sodium carbonate solution (0.4 M) was added, followed by reaction at 55° C. for 5 minutes.
After the reaction was allowed to cool for 30 minutes, the absorbance at 765 nm was measured with a spectrophotometer. A standard curve was created using an epicatechin solution. The amount of phenols in each eluate sample was determined as the equivalent amount of epicatechin (mg-epicatechin equivalent) eluted from 5 g of adzuki beans equivalent to 95 g of distilled water.
The results obtained are summarized in Table 3 below.

Eluate samples 1-3 were obtained from the example adzuki bean cookies, and eluate samples 4-6 were obtained from untreated adzuki beans. The adzuki bean cookies of Examples have a smaller amount of epicatechin equivalent to be eluted by 60 seconds after immersion compared to the untreated adzuki bean. From this, it can be seen that the astringent component in the adzuki bean cookies of the example dissolves later than the astringent component in the untreated adzuki bean. Since the astringent component is similarly eluted in the oral cavity, it has been shown that the molded food of the present invention is less likely to have an astringent taste.

When the eluate samples 1 to 3 were analyzed by high-performance liquid chromatography-mass spectrometry (LC/MS), the ratio of tetramers and pentamers was 3% by mass or more of the total amount of polyphenols. rice field. Tetramers and higher polyphenols are presumed to have strong antioxidant power and contribute to health maintenance.

<Analysis of unpleasant odor>
(Gas sample 1)
5 g of adzuki bean cookies of Example 2 were placed in a container, sealed, and heated to 90°C. After 60 minutes from the start of heating, the gas in the dead space was collected and used as gas sample 1 .
(Gas sample 2)
Gas sample 2 was obtained in the same manner as gas sample 1, except that adzuki bean powder A was used instead of adzuki bean cookies.
(Method for measuring unpleasant odor)
Using n-hexanal, 3-methylbutanol, and 3-hexen-1-ol as indicators, the levels of unpleasant odor in each gas sample were compared. Unpleasant odor components were measured by a gas chromatograph mass spectrometer method. The measured component amounts are shown in relative values in Table 4 below.

Gas sample 1 collected from adzuki bean cookies of the example contained less volatilized n-hexanal, 3-methylbutanol, and 3-hexene-1-ol than gas sample 2 collected from untreated azuki beans. It can be seen that volatilization of unpleasant odors from the adzuki bean cookies of Examples is slower than that from untreated adzuki beans. Since the unpleasant odor component similarly volatilizes in the oral cavity, it has been shown that the molded product of the present invention is less likely to have an unpleasant odor.

<Examples 3 and 4, Comparative Examples 3 and 4>
Azuki bean snacks are produced as shaped foods. The components shown in Table 5 below were heated and kneaded to prepare a wet composition for serving as a dough for adzuki bean snacks. An extruder (TEX-32F, manufactured by The Japan Steel Works, Ltd.) was used for the heat kneading, and the temperature was 125° C. at 170 rpm for about 1 minute. The kneaded material was discharged from a rectangular die (5 mm long and 1.5 mm wide) of the extruder.

The molded product extruded from the die was dried in a blower dryer at 100°C for 2 minutes to produce an adzuki bean snack. The water content in the red bean snack was about 4% by mass. A sensory test was conducted on each adzuki bean snack to examine the aroma, astringency and texture. The results are summarized in Table 6 below together with the degree of alpha conversion.

Heat kneading was carried out at 125° C. for about 1 minute, and the degree of gelatinization of the obtained adzuki bean snacks was 99%. The adzuki bean snacks of the examples contain adzuki bean powder heated with agar. The azuki bean snacks of these Examples had a good azuki bean aroma and reduced astringency. When insoluble cellulose was further included (Example 4), the texture was also good.

<Examples 5 and 6, Comparative Examples 5 and 6>
Azuki bean rice crackers are produced as a molded food. Using the ingredients shown in Table 7 below, a moist composition for adzuki bean rice cracker dough was prepared. In preparing the moist composition, first, ingredients other than salt were kneaded with water.

The dough was molded into a given shape and baked in an oven at 200°C for 7 minutes. The surface of the baked product was sprinkled with salt to produce adzuki bean rice crackers. The water content in the red bean rice cracker was about 6% by mass. A sensory test was conducted on each red bean cracker to examine the aroma, astringency and texture. The results are summarized in Table 8 below together with the degree of alpha conversion.

Since they were baked at 200° C. for 7 minutes, the degree of gelatinization of the adzuki bean rice crackers obtained was 87%. The adzuki bean rice cracker of the example contains adzuki bean powder heated with agar. The adzuki bean rice crackers of these Examples had a good adzuki bean aroma and reduced astringency. When insoluble cellulose was included (Example 6), the texture was also good.

<Examples 7 to 11>
Azuki bean snacks are produced as shaped foods. The ingredients shown in Table 9 below were heated and kneaded to prepare a wet composition for serving as a dough for adzuki bean snacks. An extruder (TEX-32F, manufactured by The Japan Steel Works, Ltd.) was used for the heat kneading, and the temperature was 125° C. at 170 rpm for about 1 minute. The kneaded material was discharged from a rectangular die (5 mm long and 1.5 mm wide) of the extruder.

The molded product extruded from the die was dried in a blower dryer at 100°C for 2 minutes to produce an adzuki bean snack. The water content in the red bean snack was about 3% by mass. A sensory test was conducted on each adzuki bean snack to examine the aroma, astringency and texture. The results are summarized in Table 10 below together with the degree of alpha conversion.

Heat kneading was carried out at 125° C. for about 1 minute, and the degree of gelatinization of the obtained adzuki bean snacks was 64%. The red bean snacks of the examples contain insoluble cellulose in addition to red bean powder heated with agar. The azuki bean snacks of these Examples had a good azuki bean aroma, no reduction in astringency, and a good texture. When brown sugar, wasanbon sugar, or brown sugar is included (Examples 8 to 11), better results are obtained in all cases.

<Examples 12 to 16>
Azuki bean biscuits are produced as shaped foods. Wet compositions were prepared using the ingredients shown in Table 11 below. After mixing the ingredients other than margarine and milk, the margarine and milk were mixed. The resulting moist composition is a red bean biscuit dough.

The dough was molded into a predetermined shape and baked in an oven at 170° C. for 15 minutes to produce adzuki bean biscuits. The water content in the adzuki bean biscuit was about 5% by mass. Each red bean biscuit was subjected to a sensory test to examine its aroma, astringency and texture. The results are summarized in Table 12 below together with the degree of alpha conversion.

Since the biscuits were baked at 170° C. for 15 minutes, the degree of gelatinization of the obtained adzuki bean biscuits was 85%. The red bean biscuits of the examples contain insoluble cellulose in addition to red bean powder heated with agar. The adzuki bean biscuits of these Examples had a good adzuki bean aroma, had no astringency, and had a good texture. Better results are obtained when α, β, γ and cluster dextrins are included (Examples 13-16).

<Examples 17 to 21>
As a shaped food, red bean crackers are produced. A wet composition for adzuki bean cracker dough was prepared using the ingredients shown in Table 13 below. In preparing the wet composition, Wasanbon sugar was first added to unsalted butter, then salt was added, and the mixture was smoothly mixed. Next, adzuki bean powder B, cake flour and water were added and mixed. Baking powder, agar, and insoluble cellulose were added thereto and mixed.

The dough was molded into a predetermined shape and baked in an oven at 170° C. for 10 minutes to produce adzuki bean crackers. The water content in the adzuki bean crackers was about 3% by mass. A sensory test was performed on each adzuki bean cracker to examine the aroma, astringency and texture. The results are summarized in Table 14 below together with the degree of alpha conversion.

Since the adzuki bean crackers were baked at 170° C. for 10 minutes, the degree of alpha conversion of the obtained adzuki bean crackers was 97%. The example adzuki bean crackers contain insoluble cellulose in addition to adzuki bean flour that has been heated with agar. The adzuki bean crackers of these Examples had a good adzuki bean aroma, no astringency, and a good texture.

<Examples 22 to 26>
Using the ingredients shown in Table 13 below, adzuki bean crackers were produced in the same manner as in Examples 17-21.

The water content in the adzuki bean crackers was about 4% by mass. A sensory test was performed on each adzuki bean cracker to examine the aroma, astringency and texture. The results are summarized in Table 16 below together with the degree of alpha conversion.

Since the adzuki bean crackers were baked at 170° C. for 10 minutes, the degree of alpha conversion of the obtained adzuki bean crackers was 98%. The example adzuki bean crackers contain insoluble cellulose in addition to adzuki bean flour that has been heated with agar. The adzuki bean crackers of these Examples had a good adzuki bean aroma, no astringency, and a good texture.

<Examples 27-30, Comparative Examples 7-10>
Azuki bean snacks are produced as shaped foods. The ingredients shown in Table 17 below were heated and kneaded to prepare a wet composition for serving as a dough for adzuki bean snacks. An extruder (TEX-32F, manufactured by The Japan Steel Works, Ltd.) was used for the heat kneading, and the temperature was 110° C. and the number of revolutions was 250 rpm, and the kneading was performed for about 1.5 minutes. The kneaded material was discharged from a rectangular die (5 mm long and 1.5 mm wide) of the extruder.

A sensory test was performed on the moldings extruded from the die before drying. The results are summarized in Table 18 below.

If the water content exceeds 20%, there are problems with the aroma and astringency. In addition, a slight astringency was felt due to the suppression of the pleasant fragrance.

The molded product extruded from the die was dried in a blower dryer at 100°C for 2 minutes to produce an adzuki bean snack. The water content in the red bean snack was about 4% by mass. A sensory test was conducted on each adzuki bean snack to examine the aroma, astringency and texture. The results are summarized in Table 19 below together with the degree of alpha conversion.

Heat kneading was carried out at 110° C. for about 1.5 minutes, and the degree of gelatinization of the obtained adzuki bean snacks was 92% or more. The adzuki bean snacks of the examples contain adzuki bean powder heated with agar. The adzuki bean snacks of these Examples had a good adzuki bean aroma, no astringency, and a good texture. When insoluble cellulose is included, the aroma is better and the astringency is less. The inclusion of potato starch in addition to insoluble cellulose provides an even better texture.

Claims (4)

A molded food comprising red beans heated together with agar and insoluble cellulose , having a degree of gelatinization of 60% or more and a water content of 20% by mass or less . A molded food characterized by comprising a step of heating a wet composition containing adzuki bean powder, agar and insoluble cellulose without removing astringency to make the gelatinization degree 60% or more and the water content 20% by mass or less. manufacturing method . 3. The method for producing a molded food according to claim 2, wherein the heating is performed while kneading the wet composition . 4. The method for producing a molded food according to claim 3, wherein the heating is performed by an extruder or a drum dryer .